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Big Bowl's Kung Pao Chicken
8 oz. chicken breast, cut into half-inch cubes
1 t. starch
1 t. sesame oil
1/2 C. peanut oil
6 dried chili peppers
2 T. bean sauce
1 T. chili paste
1 1/2 T. hoisin sauce
1 T. vinegar
1 T. Chinese light soy sauce
1 T. sugar
1/4 C. scallion whites
4 garlic cloves, minced
1 C. fresh coriander leaves
1/4 C. roasted peanuts
Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
Heat wok or heavy skillet, and add chicken breast.
Stir until the meat changes color, and remove to drain.
Pour off all but 1/4 cup of the oil.
Add the dried chilies, and cook until they begin to blacken and smoke.
Add the scallion whites and garlic, and stir briefly.
Add 5 tbsp. of the sauce mixture, and cook until it begins to boil.
Add the chicken pieces, and toss to coat.
When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
Source: Big Bowl Restaurant
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